How to make Twice Baked Potato Casserole


  • 6 medium to large potatoes (russet or gold)
  • 4 tablespoons butter
  • ¾ cup sour cream
  • ½ cup whole or 2% milk
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 cups shredded cheddar
  • 1 cup shredded Monterey Jack
  • 8 slices bacon cooked crispy and crumbled
  • 4 green onions


Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork-tender.

Plunge the baked potatoes into ice-cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop them into a large bowl.

Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2-quart baking dish. Top with the remaining cheese, bacon, and green onions.

Bake 30 minutes or until the cheese is melted and the casserole is hot.


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